Email to Cat      

Italian Vegetable Omelets

Source of Recipe


Internet






List of Ingredients



• 1 Tbsp olive oil
  
• 1 small zucchini, diced
  
• 3 ounces sliced fresh mushrooms
  
• 1 small tomato, chopped
  
• 1/2 tsp dried basil, crushed
  
• 1/4 tsp dried oregano, crushed
  
• 1 small clove garlic, minced
  
• Salt and pepper
  
• 2 Tbsp butter or margarine
  
• 4 eggs, lightly beaten
  
• Salt and pepper to taste
  






Instructions



1. Heat oil in medium skillet over medium heat. Add zucchini, mushrooms, tomato, basil, oregano and garlic. Reduce heat to low. Cook until zucchini is crisp-tender and moisture has evaporated. Season with salt and pepper; set aside.
   
   
2. Melt 1 tablespoon of butter in 9-inch nonstick skillet over medium heat. Season beaten eggs with salt and pepper to taste. Add half the beaten eggs. As eggs set, lift slightly with spatula to allow uncooked portion to flow underneath.
   
   
3. When eggs are set (but top is still moist), place half of the vegetable mixture on half of the omelet. Slip spatula underneath and tip skillet to loosen omelet; gently fold in half. Turn out onto serving plate; keep warm while preparing second omelet. Repeat with remaining eggs and vegetable mixture.
   
   Makes 2 servings.